Amy Dip

Ingredients

Instructions

  • 1 pkg. Knorr Vegetable Soup Mix
  • 1/2 cup mayo
  • 16 oz. sour cream
Mix all and chill.

Serve with vegetables or chips.

Artichoke Dip

Ingredients

Instructions

  • 1 can artichoke hearts, mashed and drained
  • 1 c. Hellman’s mayo
  • 1 c. parmesan cheese
Mix together and bake at 350 for 20 to 30 minutes unitl bubbly. Let stand for 10 minutes. Serve with Triscuit crackers.

Bacon Stuffed Cherry Tomatoes

Ingredients

Instructions

  • 1 1/2 pound bacon
  • 24 or more cherry tomatoes
  • 1/2 c. mayo
  • 1/2 c. green onions, finely chopped
Fry bacon until very crisp. Drain and cool on paper towels. Crumble bacon. Combine bacon, green onion and mayo. Refrigerate. Wash tomatoes and remove stems.
On cutting board, cut a thin slice off of bottom of tomatoes and scoop out insides. Invert tomatoes on a paper towel for at least 30 minutes. Fill tomatoes with bacon mixture just before serving.

Basil Tomato Tart

Ingredients

Instructions

  • 8 oz. tube refrigerated crescent rolls
  • 1 1/2 cups shredded mozzarella cheese
  • 5 Roma tomatoes
  • 1 cup fresh, loosely packed basil leaves, coarsely chopped
  • 4 cloves garlic, minced
  • 1/2 cup mayonaisse
  • 1/4 cup shredded parmesan cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
Roll out crescents on lightly floured surface to fit 9-inch tart pan, patting together to make sure there are no holes. Place dough in tart pan; bake in 375 oven 8 - 10 minutes. Remove from oven; sprinkle bottom of crust with 1/2 cup mozzarella cheese. Cool on wire rack. Combine remaining mozzarella, mayo, parmesan cheese, salt, and pepper in bowl, cover and refrigerate. (can make up until this point early in the day.)

Chop tomatoes, drain on paper towels. Arrange on top of melted cheese. Sprinkle basil and garlic over tomatoes. Spoon cheese mixture over top of tomatoes evenly to cover. Bake at 375 for 20 - 25 minutes or until golden and bubbly. Cut into wedges or pieces. Serve warm.

Best Baked Brie

Ingredients

Instructions

  • 1/4 c. packed brown sugar
  • 1/4 c. broken hazelnuts, (filberts)
  • 1 tbls. brandy
  • 14 oz. round brie cheese about 5 inches in diameter
  • apple wedges
  • strawberry halves
  • table water crackers
Mix brown sugar, hazelnuts and brandy. Place cheese on an oven proof platter. Bake at 500 for 2 to 3 minutes or until cheese is slightly softened. Sprinkle sugar mixture over top; bake 2-3 minutes more or until sugar is melted and cheese is heated through but not melted. Serve with sliced apples, strawberries and bland crackers.

Better Than Boursin

Ingredients

Instructions

  • 16 oz. softened cream cheese
  • 2 tbls. fresh chives, finely chopped
  • 1/4 c. mayo
  • 2 tbls. fresh dill, finely choped
  • 1 clove garlic, minced
  • 2 tsp. Dijon mustard
Beat all ingredients with electric mixer until thoroughly blended. Spoon into a small serving bowl or into a two cup foil or plastic lined mold. Cover. Refrigerate overnight. Turn over on a small serving plate and peel off foil. Serve with crackers for spreading.

Blue Cheese Log With Roasted Almounds

Ingredients

Instructions

  • 8 oz cream cheese
  • 8 oz blue cheese
  • 1/2 cup butter (1 stick)
  • 2 green onions, finely chopped
  • 1 tsp. lemon juice
  • 1/3 c. finely chopped toasted almonds
Allow ingredients to come to room temperature. Beat together all the ingredients, except the almonds, until mixture is blended. Shape into a ball or a log and roll it in the chopped almonds. Wrap in plastic and refrigerate. Serve with a variety of crackers.cheese

Boboli Extravaganza

Ingredients

Instructions

  • 1 large Boboli bread
  • 1/2 c. mayo
  • 1 tsp. dried dill weed
  • 2 cloves garlic, minced
  • 1/4 c. parsley, minced
  • 1/8 tsp. cayenne pepper
  • 1 c. Monterey Jack cheese, shredded
  • 1 c. mild cheddar cheese, shredded
  • 1 can (12 oz) black olives, sliced
  • 1 can (14 oz.) artichoke hearts, cut in small pieces
  • 1 pkg. (8 oz.) imitation crab, cut in small pieces
Combine all ingredients except boboli. Warm the bread for 5 minutes in a 250 oven. Spread mixture on bread and broil for 3-4 minutes until cheese melts.

Brie In Croute

Ingredients

Instructions

  • 3 small rounds of brie
  • 1 pkg. frozen patty shells
  • 1 egg yolk, beaten
Roll out 2 patty shells for each brie. Place brie on top of 1 round and fold up sides. Cut circle out of second patty with empty brie container. Place this on top of brie. Cut 2 strips of pastry 3 x 1/2 . Use this to wrap around top edge and crimp to join top crust with folded up sides. Brush with egg yolk. Can be frozen at this point. Bake at 450 for 10 minutes. Then reduce heat to 350 for 20 minutes or until crust is lightly brown. Serve with French bread, crackers, or apple slices.

Chex Patio Mix - Janes

Ingredients

Instructions

  • 4 sticks butter
  • 1/8 cup Worchestershire
  • 1 bag stick pretzel
  • 6 cups Wheat Chex
  • 6 cups Rice chex
  • 6 cups Corn Chex
  • 6 cups Crispex
  • 6 cups Cheerios
  • 1 lb. cashews
  • Lawry's seasoning salt
In a large roaster, melt butter and stir in Worchestershire sauce. Add pretzels and stir, coating all. Add Crispex, stir and coat well. Then add, Wheat Chex, Rice Chex, Corn Chex, and Cheerios, one at a time, stirring and coating well after each addition. Lightly sprinkle the top with Lawry's Seasoning Salt and stir one more time.
Roast, uncovered, at 250 for 20 minutes.

Add a light sprinkle of Lawry's on top and stir again. Make sure to move bottom ingredients to the top because the butter all runs to the bottom.
Roast 20 more minutes.

Add a light sprinkle of Lawry's, stirring well. Roast 30 minutes.

Stir again. Add cashews and sprinkle lighly with Lawry's. Roast for 30 minutes, stir and roast another 30 minutes.

Remove from oven and let cool in the pan. Store in zip lock bags. Freezes well.

Cool and bag. Can be frozen for several months.

We skip all the chex mix and just do Crispex. We also add sesame sticks, bugles, pecan halves, cheetos and pistachios.

Just make sure it all add up to the same number of cups

Chex Patio Mix - Judys

Ingredients

Instructions

  • 6 tbls. butter
  • 1 tsp. seasoned salt
  • 2 1/2 tsp. soy sauce
  • 1/4 tsp. garlic powder
  • 2 c. corn chex
  • 2 c. rice chex
  • 2 c. wheat chex
  • 1 c. pretzel sticks
  • 1 1/2 c. salted nuts
Melt butter in an electric skillet at 200. Stir in seasonings. Blend well. Add chex, pretzels and nuts. Mix until all pieces are covered. Cover skillet, leaving vents open. Heat at 250 for 15 minutes. Stir midway. Cool on paper towels. Store in air tight container.

Chopped Liver Pate

Ingredients

Instructions

  • 1 lb. chicken liver
  • 2 onions, sliced
  • 2 tbls. butter
  • 2 tbls. chicken bouillon crystals
  • 3 hard boiled eggs
  • 4 tbls. butter
  • 1 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 tbls. mayo
  • chopped green onion
Gently saute chicken liver and onions in 2 tbls. butter. Sprinkle with chicken bouillon crystals. When liver is no longer pink, remove liver and onions from pan and cool. Grind liver, onions, and eggs together. Add the 4 tbls. butter, salt and pepper, and mayo; mix together thoroughly. Chill in bowl or mold. Turn out on a platter surround with chopped onions. Serve with cocktail rye or crackers.

Christie's Mexican Dip

Ingredients

Instructions

  • 3 11 oz cans mexi-corn
  • 1/2 cup chopped green onion
  • 2 4.5 oz cans chopped green chilies
  • 1 cup sour cream
  • 1 tsp pepper
  • 6 oz jar chopped jalapenos
  • 1 cup mayo
  • 1 lb. sharp chedddar cheese, grated
  • 1/2 tsp garlic
Mix all ingredients. Refrigerate overnight.

Serve with tortilla chips.

Can be served warm or cold. We like it cold

Cindy's Caramel Corn

Ingredients

Instructions

  • 6 quarts air popped pop corn.
  • (Must be air popped)
  • 2 sticks butter
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp vanilla
  • Sea salt or pink salt.
Preheat oven to 275.

Coat roasting pan with spray. Add popped corn.

In a heavy pan, add butter, sugar, corn syrup, and salt. Bring to a boil and let boil 5 minutes without stirring.

Remove from heat and stir in vanilla and baking soda. Pour over popped corn. Stirring (carefully) till evenly coated.

Bake one hour stirring every 15 minutes.

Dump out onto parchment paper and sprinkle lightly with sea salt or pink salt

Country Terraine

Ingredients

Instructions

  • 3/4 lb. sliced bacon
  • 1 tbls. butter
  • 1/3 cup chopped onion
  • 1 1/2 lb. pork, (1/2 lb. ground pork backfat and 1 lb. ground pork shoulder)
  • 1/2 lb. ground veal
  • 1/2 lb. chicken liver,finely chopped
  • 2 cloves garlic, crushed
  • 1/4 tsp. ground allspice
  • pinch ground cloves
  • pinch ground nutmeg
  • 2 eggs, beaten
  • 1/2 c. heavy cream
  • 2 tbls. brandy
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. chopped pistachios
  • 1/2 lb. ham cut in strips, 1/4 inch thick
  • 1 bay leaf

Mustard Sauce

  • 1 c. mayo
  • 2 tbls. red wine vinegar
  • 2 1/2 tbls. sugar
  • 2 tbls. Dijon mustard
  • 1 tbls. horseradish
Line sides and bottom of the terraine or casserole with bacon reserving a few slices for the top. Set oven at 350.

Saute onion in butter until soft but not brown and mix together with pork, veal, chicken liver, garlic, allspice, cloves, nutmeg, eggs, cream, brandy, salt and pepper. This mixture should be quite spicy. Saute a small amount to taste for seasoning. Add pistachios. Beat the mixture until seasoning is evenly blended.

At this point, place a pan of hot water in which the terraine will be baked in the oven. Spread 1/3 of the pork mixture in the casserole. Add a layer of ham strips 1/2 inch apart followed by another 1/3 of the pork mixture. Add the remaining ham and top with the remaining pork mixture. Place the reserved bacon on top. Place the bay leaf on top and add the terraine lid.

Tin foil well to seal. Set the terraine in the water bath in the oven and bake at 350 for 1 hour and 20 minutes. Uncover the terraine for 20 minutes of cooking to brown the bacon slightly.

Remove from oven and press terraine with a board or plate covered with a two lb. weight to drain grease until cold.

Keep the terraine in the refrigerator for at least 3 days or up to a week to allow flavors to meld. Will keep for months in the freezer, wrapped in saran wrap, tin foil and a baggie. To serve, unmold, slice in half the long way and then in 1/2 inch pieces. Warm and slice the French bread and serve the mustard sauce on the side

Mix all ingredients of mustard sauce and refrigerate.

Crab Sticks

Ingredients

Instructions

  • 6 oz. jar Old English cheese spread
  • 1/2 c. butter, softened
  • 1/4 tsp. garlic powder
  • 1/2 tsp. seasoned salt
  • 1 tbls. mayo
  • 7 oz. can crabmeat, drained and flaked
  • 6-8 slices English muffin bread or English muffins
Mix cheese and butter together until smooth. Add seasonings and mayo. Stir in crabmeat. Spread mixture on muffins. Cut each into 4 lengthwise sticks. May now be frozen for later use or baked at 375 for 15 minutes. Serve warm.

Crabmeat Cucumbers

Ingredients

Instructions

  • 1 can crabmeat, drained
  • 1/2 tsp. dill weed
  • 1 plum tomato, peeled, seeded, and chopped
  • 1 green onion, chopped
  • 1 tsp. finely grated lemon rind, yellow part only
  • 1/4 c. mayo
  • 1/8 tsp. cayenne pepper (short)
  • 1 cucumber, stripped and sliced 1/4 inch thick
Combine all ingredients except cucumber. Chill for 1 hour to blend flavors. Sprinkle cucumber slices with salt and pepper. Mound about 1 1/2 tsp. of crab salad on each slice.

Cucumber Delights

Ingredients

Instructions

Salad

  • 5 oz. can white chicken
  • 1 hard boiled egg, chopped
  • 1/2 c. mayo
  • 1/4 c. finely chopped onion
  • 1/4 c. finely chopped green pepper
  • 2 tbls. finely chopped pecans
  • salt and pepper

Bread

  • 1 loaf party rye bread
  • butter, softened
  • 2 cucumbers, sliced 1/8 inch thick
  • 36 pecan halves
Mix chicken, egg, mayo, onion, green pepper, chopped pecans and salt and pepper. Refrigerate at least 2 hours.

Butter bread on one side. Place cucumber slice on each piece. Top with 1 tsp. of chicken salad. Top with pecan.

Cucumber Sandwiches

Ingredients

Instructions

  • 8 oz. cream cheese, softened
  • 2-3 tbls. Hellman’s mayo
  • 1 pkg. Italian Dressing mix
  • 2 cucumbers
  • 1 loaf cocktail rye bread
  • dill weed
Mix cream cheese, mayo and dressing mix. Refrigerate. Run a fork down sides of cucumbers to score. Slice 1/8 inch thick. Spread on cocktail rye. Place a cucumber slice on top. Sprinkle with dill weed.

Curry Vegetable Dip

Ingredients

Instructions

  • 2 c. mayo
  • 1/4 tsp. turmeric
  • 1 tsp. curry powder
  • 2 tsp. fresh lemon juice
  • 1 c. sour cream
  • 1/2 tsp. garlic powder
  • 2 tsp. sugar
  • 1/4 tsp. parsley flakes
Mix all until smooth. Chill overnight. Good with fresh vegetables.

Deviled Eggs

Ingredients

Instructions

See Egg and Cheese catagory

Dill Dip

Ingredients

Instructions

  • 1 c. sour cream
  • 1 tbls. instant onion flakes
  • 1 tsp. BeauMond seasoning
  • 1 c. mayo
  • 1 tsp. dill weed
Mix together and refrigerate. Great with fresh vegetables.

Egg Dip

Ingredients

Instructions

  • 3 eggs, hard-boiled, chopped
  • 8 oz. cream cheese, softened
  • 1/4 c. mayo
  • minced onion, to taste
  • salt, to taste
  • garlic salt, to taste
  • 1 tsp. paprika
Mix well and refrigerate. Serve with crackers.

Egg Rolls

Ingredients

Instructions

  • 3 tbls. oil
  • 2 c. bamboo shoots
  • bean sprouts
  • 3 tbls. soy sauce
  • 2 tbls. onion
  • 1 lb. uncooked lean pork
  • 1 tbls. sherry
  • 1 tbls. cornstarch
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tbls. grated fresh ginger
  • 1/2 c. cold water
  • 1 tbls. cornstarch
  • egg roll skins
 In 1 tbls. oil, slightly saute finely chopped bamboo shoots. Add bean sprouts and heat thoroughly. Add 2 tbls. soy sauce, saute for 1 minute and remove from pan. Heat 1 tbls. oil and saute onion. Remove from pan. Dredge pork in mixture of 1 tbls. soy saute sherry, 1 tbls. cornstarch, salt and sugar. Reheat pan and add 1 tbls. oil and saute the pork. Add the vegetables and ginger. Spread 1 1/2 tsp. of mixture on each egg roll skin. Fold and roll.

Moisten edges with mixture of 1 tbls. cornstarch and 1/2 C. water. Deep fat fry at 390 until brown. Drain well.

Frog Mix

Ingredients

Instructions

  • 1 bottle Orville Redenbacker's butter flavored popcorn oil
  • 2 envelopes ranch salad dressing mix
  • 70 oz of the following. We prefer the first seven ingredients. You can add any ingredients you want up to 70 oz.
  • Bugles
  • Cheetos
  • Crispix
  • Fritos
  • Cheeze Its
  • Popcorn
  • Pretzels
  • Peanuts
  • Rice Chex
  • Wheat Chex
Pour the oil into a large storage plastic food storage bag or trash bag and shake to coat the inside evenly.

Add the dressing mix and shake well. Add the rest of the ingredients and shake well to coat well.

Store in a large airtight container.


Ginger Dip

Ingredients

Instructions

  • 2 c. mayo
  • 4 tsp. soy sauce
  • 1 tsp. ginger
  • 2 tbls. chopped green onion
  • 2 tbls. milk
  • 1 tsp. vinegar
Mix all until smooth. Chill. Serve with fresh vegetables.

Glazed Bacon

Ingredients

Instructions

  • 1/2 lb. bacon
  • 1/2 – 1 c. brown sugar
Cut each slice of bacon in half. Spread brown sugar on waxed paper or plate. Lay each bacon piece on brown sugar. Pat firmly to coat both sides with sugar. Arrange bacon on foil lined cookie sheet. Cover with foil. Covered, bake at 350-400 for 15 to 20 minutes or until bacon is crisp and thoroughly cooked. Cool on brown paper bag to absorb the grease. Bacon will stick to most other types of paper. Great for brunches.

Grandma's Dip

Ingredients

Instructions

  • 1 - 8 oz pkg. cream cheese
  • 1 - 2 tbls grated onion (to taste)
  • 1 tbls milk
  • 1/4 tsp salt
  • paprika
Combine softened cream cheese, onion, milk and salt. Spoon into serving bowl and sprinkle with paprika. Chill. Remove from refrigerator about 20 minutes before serving. Best with potato chips and pretzels.

Guacamole

Ingredients

Instructions

  • 2 large avocados, chopped
  • 2 tbls. lime juice
  • 1 tsp. salt
  • 1/4 c. minced onion
  • 1/2 – 4 oz. can diced green chilies
  • 1 roma tomato, diced
Mix all and serve with tortilla chips.

Ham Balls

Ingredients

Instructions

Ham Balls

  • 1 1/2 lb. ground ham
  • 1/2 lb. ground pork
  • 3 eggs
  • 3/4 c. milk
  • 1 onion, finely chopped
  • 2 1/2 c. fresh bread crumbs (in cuisinart)

Sauce

  • 1 c. brown sugar
  • 1/2 c. cider vinegar
  • 1/2 c. water
  • 1 tsp. dry mustard
Grind ham and pork together. Mix meatball ingredients. Heat sauce ingredients together and mix 1/3 of this into meat mixture. Make balls. You might need a little more bread crumbs to hold meat balls together.

Preheat oven to 325. Pour sauce over and bake 1 hours if the ham balls are appetizer size; 1 1/2 hours if dinner size. Baste every 20 minutes. Balls are ready when they are slightly caramelized.

Hidden Valley Pinwheels

Ingredients

Instructions

  • 16 oz. cream cheese
  • 1 pkg. Hidden Valley Ranch Salad Dressing mix
  • 2 green onions, minced
  • 1/2 c. diced celery
  • 1/2 c. diced red pepper
  • 1 c. sliced black olives
  • 5-7 12 inch flour tortillas
Mix cream cheese, dressing mix and green onions. Spread on tortillas. Sprinkle on remaining ingredients, roll up and wrap tightly. Refrigerate for 2 hours. Cut off end of rolls. Cut rolls into 1 inch slices. Makes 3 dozen.

Hot Cheese Dip

Ingredients

Instructions

  • 8 oz. American cheese
  • 8 oz. hot taco sauce
  • 12-16 oz. stewed tomatoes
  • 8 oz. Velvetta
  • 1 small jar diced chili peppers
  • Doritos
Melt all and serve warm with Doritos.

Hot Crab Dip

Ingredients

Instructions

  • 1/2 c. Monterey Jack cheese, grated
  • 1/4 c. mayo
  • 6 oz. crab meat
  • 10 scallions, finely chopped
  • Worcestershire sauce
  • 4-6 drops Tabasco sauce
  • salt to taste
Combine all ingredients. Keep warm in a chafing dish. Serve with crackers.

Hot Mexican Appetizer

Ingredients

Instructions

  • 8 oz. cream cheese, softened
  • 4 oz. mild taco sauce
  • 4-6 oz. grated sharp cheddar
  • 3-4 green onions, chopped
  • 10 oz. can Hormel chili without beans
  • 1/2 can pitted black olives, sliced
Layer cream cheese, chili, taco sauce, cheddar cheese, olives and onion in a quiche dish. Bake at 350 for 20 – 30 minutes or until hot and bubbly. Remove from oven and let stand for 5 minutes. Serve with nacho cheese Doritos.

Hot Rye Treats

Ingredients

Instructions

  • 1 c. mayo
  • 1 tbls. caraway seeds
  • 1 c. shredded cheddar
  • 1/4 c. chopped onions
  • English Muffin bread
Mix all and refrigerate for 24 hours. Toast English muffin bread. Spread mixture on top of toast. Bake at 400 till cheese melts.

Jill's Cocktail Wieners

Ingredients

Instructions

  • 15 slices bacon, cut into thirds
  • 16 oz pkg. Hormel cocktail wieners
  • 1 cup brown sugar
Cover a cookie sheet with edges in tin foil, lightly coat with cooking spray. Wrap one third piece of bacon around each weiner. Press the end of the bacon to seal or secure with a toothpick. Press bacon wrapped weiner into brown sugar. Place on cookie sheet. Bake at 350 for 40 - 45 minutes, turning over half way through, or until sugar is bubbly and melted.

Karol Rae's Salsa

Ingredients

Instructions

Salsa

  • 1 can black eyed peas, with jalepenos if you kind find, drained
  • 1 can pinto beans, drained
  • 1 can white shoepeg corn, drained
  • 1/2 onion, chopped
  • 1 cup celery, chopped small
  • 1 green pepper, chopped
  • 1 red pepper, chopped

Dressing

  • 3/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbls. water
Mix all salsa ingredients. Mix dressing ingredients. Let marinate for several hours. Use a slotted spoon to put in a serving bowl.

Serve with tortilla chips.

Kate's Mexican Appetizer

Ingredients

Instructions

  • 1 small can chopped green chilies
  • 3 green onions, chopped
  • 2 tbls. dried Cilantro (optional)
  • 1 small can chopped black olives
  • 3 tomatoes, chopped
  • 1 lb. shredded Monterey Jack cheese
  • 1 pkg. Good Seasons Italian dressing, made according to directions
Mix all and refrigerate. Serve with Tostitos.

Kate's Texas Caviar

Ingredients

Instructions

  • 1 can yellow corn, drianed
  • 1 can white corn, drained
  • 2 cans black beans, drained and rinsed
  • 2 10 oz cans diced tomatoes
  • 1 can chopped green chilis
  • 4 - 6 oz. italian dressing
  • 1 bunch green onions, diced
Mix all. Let marinate for an hour or two. Serve with white corn chips or fritos.

Kettle Corn

Ingredients

Instructions

  • 1/2 unpopped popcorn kernels
  • 1/3 cup sugar
  • 1/4 cup oil
  • 1 tsp. salt
Add all to pan with tight fitting lid. Cook over medium heat, shaking constantly.

Remove from heat when poppiing slows down.

Kielbasa Appetizer

Ingredients

Instructions

  • 2 Kielbasa
  • 1 1/2 cups brown sugar
  • 2 tbls. white vinegar
  • 2 tbls. dijon mustard
  • black pepper
Cut kielbasa lengthwise and then into chunks.

Mix sugar, vinegar, mustard, and pepper and heat in a saucepan.

Put kielbasa in pot and toss to cover with sauce.

Put on parchment lined cookie sheet with
out the added sauce. Bake at 350 for 15 minutes.

Take out. Back in the pot to coat again. Back in the oven for 15 more minutes.

Serve with toothpicks

Layered Taco

Ingredients

Instructions

  • 1/2 pkg. taco seasoning
  • 3 oz. cream cheese, softened
  • 1/2 can refried beans (optional)
  • chopped lettuce
  • chopped tomatoes
  • sliced black olives
  • 8 oz. sour cream
  • 8 oz. taco sauce
  • 1 can frozen guacamole, (optional)
  • shredded cheese
 Mix taco seasoning, sour cream and cream cheese. Spread on serving plate. Pour on taco sauce. Cover with guacamole, lettuce, tomato, cheese and black olives. If using beans, make them the first layer. Serve with regular Doritos.

Mini Mushroom Quiche

Ingredients

Instructions

  • 1 pkg. Pepperidge Farm frozen patty shells
  • 4 oz. can mushrooms drained and chopped
  • 3 tbls. butter
  • 1/2 tsp. salt
  • 1 large onion, chopped
  • 1/4 c. sour cream
  • 1 tbls. cooking sherry
  • 1/8 tsp. thyme
  • 2 scant tbls. flour
  • pepper
Thaw patty shells and cut into quarters. Pat each piece into mini muffin tins. Saute onion and mushrooms in butter. Add remaining ingredients. Spoon mixture into unbaked tarts. Bake 20 minutes at 400. If you want to freeze these, bake only 15 minutes. Cool and freeze. Thaw. Place on a cookie sheet and bake until hot.

Mini Pizzas

Ingredients

Instructions

Artichoke topping

  • Pita bread
  • Olive oil
  • Black olives,chopped
  • Garlic, minced, to taste
  • Tomatoes, chopped
  • Basil
  • Parmesan cheese
  • Artichoke heart, chopped

Spinach topping

  • Pita bread
  • Olive Oil
  • 2 tbls. parmesan
  • 3 tbls. cottage cheese
  • Garlic
  • Tomatoes
  • Frozen Spinach
Mix black olives, garlic and enough olive oil to moisten. Spread on large pita bread. Top with tomatoes, artichokes, parmesan and basil. Broil 4-5 minutes. You can use your imagination with this one.


Spread olive oil on pita. Mix parmesan and cottage cheese and place on pita. Sprinkle with garlic, tomatoes, thawed drained spinach. Broil 4-5 minutes.

Nacho Chicken Cheese Spread

Ingredients

Instructions

  • 1 cup (4 oz) shredded Monterey
  • Jack cheese
  • 1 tbls. packaged taco seasoning
  • 4 oz. can chopped green chilis
  • Cornbread crackers
  • 1 cup shredded cooked chicken
  • 1 cup sour cream
  • 1/2 cup corn
  • 1/2 cup black beans (optional)
Mix, cheese, chicken, sour cream and seasoning mix. Stir in corn, chilis and black beans. cover and refrigerate for at least 1 hour. Garnish with corn or jalepenos. Serve with Keebler cornbread crackers.

Olive Spread

Ingredients

Instructions

  • 8 oz. cream cheese, softened
  • green olives with pimento
  • 1 1/2 tsp. green olive juice
  • 1 stick butter, softened
  • black olives
  • 3/4 tsp. garlic salt
Mix cream cheese and butter well. Add 1 heaping handful of chopped green olives, olive juice and garlic salt. Mix well and add 1 heaping handful chopped black olives. Mix together and refrigerate. Take out of refrigerator at least 1 hour before serving. Freezes well.

Olive Toasts

Ingredients

Instructions

  • 36 slices ( 1/2 inch thick) baguette bread, toasted or bagel chips
  • 4 oz. cream cheese
  • 2 tsps finely chopped parsley leaves
  • 2 tsps finely chopped thyme leaves
  • 2 tsps finely grated lemon peel
  • Salt and pepper
  • 1/2 cup pitted Sicilian kalalmata olives, finely chopped.
Blend cream cheese, parsley, thyme, and lemon peel. Season with salt and pepper, to taste. Spread mixture over crostini, Sprinkle with olives, chives and more pepper. Arrange the toasts on a platter and serve.

Pepper Finger Sandwiches

Ingredients

Instructions

  • 3 green peppers
  • 1 large Bermuda onion
  • 1 tbls. sugar
  • 1 tsp. salt
  • 8 oz. cream cheese
  • 2 c. Hellman’s mayo
  • 6-7 loaves unsliced bread
  • butter
Seed and remove white from green peppers. Mince in food processor with the onion. Place in bowl with enough water to cover, sugar and salt. Let stand overnight. Drain well; wring out in a cloth. Add cream cheese and mayo and mix well. Slice bread longways (baker or butcher can do this for you) into 1/2 inch slices. Remove crusts. Spread butter on bread thinly. Spread thinly with green pepper mixture. Top with another piece of buttered bread. Slice into 1 inch sandwiches. Store in Tupperware with wax paper in between layers. Freezes beautifully.

Pickled Pigs

Ingredients

Instructions

  • 1 tbls. parsley
  • 8 oz. pkg. cream cheese, softened
  • 1 tsp. basil
  • 8 oz. boiled ham, thin sliced
  • 22 oz. jar dill pickles
Blend parsley and basil with cream cheese. Blot ham dry. Blot pickles until dry. Spread in a thin layer on ham slice. Place each dill pickle lengthwise along one side of ham. Roll up pickles in ham slice. Refrigerate. Before serving, slice into 1/4 to 1/2 thick slices.

Pimento Cheese

Ingredients

Instructions

  • 2 cups sharp cheddar, grated (8 oz)
  • 1/2 cup mayonanise
  • 1/2 cup pimentos, drained and chopped (7 oz jar)
  • 1/4 cup green onion, chopped (use both green and white parts)
  • 1 tsp. black pepper
  • 1/2 tps. salt
  • 1/4 tsp cayenne
  • Dash of tobasco
Combine all ingredients in a medium bowl. Stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate

Pimento Dip

Ingredients

Instructions

  • 8 oz. cream cheese, softened
  • 3 tbls. green pepper, chopped
  • 3 tbls. vinegar
  • 1 egg
  • 2 slices onion, chopped
  • 3 tbls. pimento, chopped
  • 3 tbls. sugar
  • salt and pepper
Mix cream cheese, green pepper, pimento, onion, salt and pepper. In double boiler, cook vinegar, sugar and egg until thick. Stir continually. Add to cream cheese mixture and chill. Serve with crackers.

Pineapple Cheese Ball

Ingredients

Instructions

  • 16 oz. cream cheese, softened
  • 1/4 c. green pepper, finely chopped
  • 2 tbls. green onion, chopped
  • 1/2 tsp. salt
  • 8 oz. can crushed pineapple, drained
  • 1/2 c. pecans, chopped
Combine cream cheese, green pepper, onion, salt, and pineapple. Mix well and form into ball. Coat with pecans. Chill well. Serve with wheat thins.

Pot Stickers

Ingredients

Instructions

  • Gyoza wrappers
  • 1 lb. ground pork
  • 1/3 c. minced green onion
  • 1 tsp. cornstarch
  • 2 tbls. soy sauce
  • 1 – 8 oz. can bamboo shoots, chopped
  • 1 1/2 tsp. grated ginger
  • 2 cloves garlic, minced
  • 2 tbls. oil

Dipping Sauce

  • 1/2 c. soy sauce
  • 2 cloves garlic, minced
  • red pepper flakes to taste
  • Mongolian fire oil, to taste
  • 1/4 c. rice vinegar
  • 4 tsp. sesame oil
  • 2 chopped green onion
Mix all and place 1 tbls. filling into center of wrapper. Moisten edges. Fold wrapper in half. Press edges together. Heat 2 tbls. oil. Add pot stickers. Cook over medium high heat for 3 minutes. Add 1/3 C. water to pan. Cover and cook 4 minutes until pan is dry. Remove from pan and serve brown side up with sauce.

Sauce: Mix all for sauce. This sauce should be spicy so don’t be stingy with the red peppers. Makes 60.

Puppy Chow Snack Mix

Ingredients

Instructions

  • 1 stick butter
  • 12 oz. chocolate chips
  • 3 c. powdered sugar
  • 1 c. chunky peanut butter
  • 24 oz. Crispix cereal

Reindeer Chow

  • twisted pretzels
  • mini peanut butter cups
  • Christmas m & m's
Melt butter, peanut butter, and chocolate chips in a double boiler. Pour melted mixture over cereal in a large bowl. Stir well to coat cereal. Place on a cookie sheet and let dry for 20 minutes. Put coated cereal in a large shopping bag. Add powdered sugar to cereal in bag and shake to coat cereal well. Store snack mix in air tight container.

At Christmas, we make reindeer chow

Sausage Sandwiches

Ingredients

Instructions

  • 1 lb. hamburger
  • 1 lb. velvetta
  • 1/2 tsp. oregano
  • 1 lb. Jimmy Dean sausage
  • 1 tbls. Worcestershire
  • 2 loaves cocktail rye
Brown hamburger and sausage together. Drain well. Return to skillet and add cheese and seasoning. Spread on cocktail rye bread and freeze. Heat under broiler until bubbly.

Scallops In Champagne

Ingredients

Instructions

  • 4 tbls. butter
  • 1/2 c. shallots, diced
  • 1 bay leaf
  • salt and pepper
  • 1 1/2 c. dry champagne
  • 2 lbs. scallops
  • juice of 1 lemon
  • 1 lb. fresh mushroom caps
  • 4 tbls. flour
  • 1 pint crème fraiche or
  • sourcream
  • 1 tbls. paprika
Melt butter in a deep skillet. Add the shallots, bay leaf, salt and pepper to taste. Saute until the shallots are golden. Drain the scallops, but save the strained liquid. Add champagne and the scallops to shallot mixture. Simmer for 10 minutes. In another skillet, steam the mushroom caps and lemon juice, covered, for 5 minutes. Sprinkle in the flour and stir. Add to the scallops. Add the sour cream and reserved liquid. Stir until well blended and cook gently until liquid is reduced. Pour into chafing dish. Sprinkle with chives and paprika. Serve with cocktail picks on the side and thin sliced cocktail size bread.

Scallops Wrapped In Bacon

Ingredients

Instructions

  • 1 c. flour
  • 1 tbls. paprika
  • 1 tsp. garlic powder
  • 1 egg beaten with 1 c. milk
  • 7 strips bacon, cut into thirds
  • 1 tbls. salt
  • 1 tsp. white pepper
  • 21 scallops
  • 1 c. breadcrumbs
Preheat oven to 400. Lightly grease baking pan. Combine flour, salt, paprika, pepper and garlic powder in shallow dish. Roll scallops in seasoned flour, shaking off excess. Dip into egg mixture, then coat with breadcrumbs, covering completely. Wrap each scallop in bacon and secure with toothpick. Transfer to prepared dish. Bake until bacon is crisp and scallops are cooked through, about 20-25 minutes. Serve with tartar or cocktail sauce.

Sesame Chicken Wings

Ingredients

Instructions

  • 1/2 c. soy sauce
  • 2 tbls. sesame seeds
  • 1 tbls. salad oil
  • 3 green onion, chopped
  • 3 cloves garlic, crushed
  • 2 tbls. sesame oil
  • 1/4 c. plus 2 tbls. brown sugar
  • 2 large pkgs. Chicken wings
Cut wings at joint and discard tips. Mix marinade ingredients in saucepan and bring to a boil. Remove from heat and cool to room temperature. Place wings in 2 gallon zip lock baggy or Tupperware and cover with marinade. Marinate for 12 to 38 hours. Drain marinade. Bake on a cookie sheet 45 minutes at 350 turning half way.

Shrimp Dip I

Ingredients

Instructions

  • 1/2 c. chili sauce
  • 1/2 c. mayo
  • 2 tsp. horseradish
  • 8 oz. cream cheese, softened
  • 1/4 c. chopped onion
  • 4 oz. can shrimp, drained
Mix all except shrimp in blender. Add shrimp and refrigerate.

Shrimp Dip Ii

Ingredients

Instructions

  • 3 c. sour cream
  • 2 tsp. instant minced onion
  • 1/8 tsp. garlic powder
  • salt and pepper to taste
  • 2 cans shrimp, drained and
  • broken
  • 1/4 tsp. Worcestershire
Mix all and refrigerate several hours. Serve with wheat thins.

Smoked Salmon Spread

Ingredients

Instructions

  • 8 oz. cream cheese, room temperature
  • 1/2 c. sour cream
  • 1 tbls. freshly squeezed lemon juice
  • 1/2 tps. minced fresh dill
  • 1 tsp. horseradish, drained
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • 4 oz. smoked salmon, minced
  • 1 french baquette
  • Olive oil
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, pepper and mix. Add the smoked salmon and mix well. Chill and serve with crudites, crackers, or french bread.

Preheat oven to 400. Slice a baquette diagonally into 1/4 inch slices, about 20 - 25. Brush with olive oil and season with salt and pepper. Layer on baking sheet and bake 15 - 20 minutes until crisp and lightly brown. Let cool. Store in an airtight container.

Spinach And Cheese Tiropita

Ingredients

Instructions

  • 8 oz. cream cheese, softened
  • 1/2 lb. creamed cottage cheese,
  • drained well, squeezed
  • 1/2 c. parmesan
  • 2 pkgs. Frozen chopped spinach,
  • t hawed, drained well and
  • squeezed
  • Phillo sheets
  • 1/2 lb. feta cheese, crumbled
  • 2 eggs, beaten
  • 2 tbls. parsley
  • 1 lb. feta cheese, crumbled
  • 1 finely chopped onion
  • 3 eggs, beaten
  • unsalted butter
For cheese tiropita: mix with a fork, the cream cheese, feta and cottage cheese. Add in the eggs, parmesan and parsley. Refrigerate for 30 – 60 minutes.
For spinach: mix spinach, feta onion and eggs. Refrigerate for 30 – 60 minutes. Follow directions for thawing phillo dough. Take some dishtowels, dampen, lay phillo sheets in between so they won’t dry out. Brush two sheets with butter. Lay on top of each other. Cut in 2 1/2 – 3 inch strips. Place 1 tsp. in center of one end of strip. Fold like a flag. Freeze. Bake frozen at 350 for 10 –12 minutes until light brown.

Spinach Dip

Ingredients

Instructions

  • 1 pkg. frozen, chopped spinach, thawed and drained
  • 1 c. sour cream
  • 1 c. mayonnaise
  • 3 chopped green onions
  • 1 pkg. Knorr vegetable soup mix
  • 1 can chopped water chestnuts
  • loaf of round rye bread
Mix all and chill. Serve in hollowed out loaf of rye bread. Tear off pieces of rye to dip. Can serve with party rye.

Steak Tartare

Ingredients

Instructions

  • 2 lbs. top round of beef,
  • cut into 1 inch pieces
  • 1 tbls. capers
  • 1 1/2 tsp. Worcestershire
  • 8 anchovy fillets (optional)
  • 4 tsp. stone ground mustard
  • or Dijon
  • 2 tsp. salt
  • pepper to taste
  • 2 large egg yolks
In a food processor, fitted with a steel blade, grind beef coarsely in batches. Add all and blend till well combined but not smooth. Serve with toast points or mini rye bread and sour cream.

Stuffed Mushrooms

Ingredients

Instructions

  • Mushrooms, about 24
  • 1 clove garlic, crushed
  • 1 c. bread crumbs
  • 1/2 c. swiss cheese, grated
  • 1/8 tsp. pepper
  • 1/4 c. butter
  • 1/4 c. onion, grated
  • 1/4 c. parsley, chopped
  • 2 tbls. dry sherry
Grease baking sheet. Wash mushrooms; remove and reserve stems. Put caps, stem side up on baking sheet. Chop stems finely; saute in butter with garlic and onion for 5 minutes. Remove from heat; add remaining ingredients. Fill mushroom caps with mixture. Bake at 350 for 15 minutes.

Susan's Party Wedges

Ingredients

Instructions

  • 1/2 c. chopped pecans
  • 2 tbls. butter
  • 2 pts. Milk
  • 1/2 tsp. garlic salt
  • 1/2 c. sour cream
  • 1/4 green pepper,
  • 7-10 crepes
  • 1/4 tsp. salt
  • 8oz. cream cheese, softened
  • 1 tbls. grated onion
  • 1/4 tsp. pepper
  • 2 1/2 oz. pkg. of dried beef,
  • finely chopped
Combine pecans, salt, butter. Mix cream cheese, milk, onion, garlic salt, pepper and sour cream until smooth. Stir in beef and green pepper. Spread 2-3 tbls. on each crepe and stack. Seven crepes are best. Spread pecan mixture around edges. Refrigerate 1 hour. Can be made day ahead.

Susan's Poppycock

Ingredients

Instructions

  • 4 quarts popped popcorn
  • 1 1/2 c. sugar
  • 1 c. butter
  • 1/2 tsp. white Karo syrup
  • 1/2 c. pecans or almonds or
  • walnuts
  • 1 tsp. vanilla
Put popcorn in big bowl. Combine sugar, syrup, and butter in 1 1/2 saucepan. Bring to a boil over medium heat stirring constantly. When mixture turns caramel color (about 7 minutes) test. Mixture is done at hard ball stage ( a small amount of mixture will form into a ball if dropped in cold water). It doesn’t really turn too brown. The longer you boil it-the crunchier the corn. Remove from heat and stir in vanilla. Pour over popcorn and nuts and mix well. Can put nuts in oven and bake for 5 minutes to make crunchier.

Texas Cavier

Ingredients

Instructions

  • 1-16 oz. can shoepeg corn, drained
  • 1-16 oz. black eyed peas, drained
  • 1-16 oz. black beans, drained
  • 1 green pepper, chopped
  • 5 green onions, chopped
  • 3 tomatoes, chopped
  • 12 oz. italian dressing
Mix all and refrigerate. Serve with doritos or fritos.

Vegetable Canapes

Ingredients

Instructions

  • 3 oz. cream cheese, softened
  • 3 tbls. sour cream
  • 1/8 white pepper
  • 8 slices thinly sliced white bread
  • thinly sliced cucumber, radishes,
  • squash
  • fresh herb sprigs
  • watercress
  • 3tbls. minced dried chives
  • 1/4 tsp. garlic salt
  • 1/2 tsp. dried dill
  • 8 slices thinly sliced wheat bread
  • shredded carrot
  • sliced cherry tomatoes, drained
  • walnuts, pecans
  • pimento
Beat cream cheese until fluffy. Stir in sour cream and spices. Cut 2 1 3/4 inch rounds from each bread slice. Keep rounds covered with damp towels. Spread each round with 1 tsp. cream cheese mixture. Top with assorted vegetables as desired. Add dill, watercress, nuts, or pimento just before serving. Can be made ahead of time and refrigerate in an airtight container. 32 appetizers.

Vegetable Pizza

Ingredients

Instructions

  • 2 pkgs cresent rolls
  • 2 – 8 oz. pkgs. Cream cheese, softerned
  • 2/3 c. mayo
  • 1/4 tsp. salt
  • 4 oz. mild taco sauce
  • 1 tsp. dill weed
  • pepper to taste
  • sliced carrots
  • chopped tomatoes
  • broccoli pieces
  • chopped green pepper
  • chopped onion
  • cauliflowerettes
  • sliced mushrooms
  • chopped celery
  • shredded cheddar
Mix cream cheese, mayo, dill weed, salt, and taco sauce. Flatten crescent rolls and line a jelly roll pan. Bake as directed. Spread mixture over cooled crust. Press fresh vegetables into mixture. Cover with shredded cheese.

White Queso

Ingredients

Instructions

  • 1 1/4 cup 1/2 and 1/2
  • 3/4 lb white American Cheese, chopped
  • 4 oz/1/2 lb Fontina cheese
  • 1 tbls canned jalepeno peppers, finely chopped, or to taste
  • 1/2 tsp red pepper flakes, or to taste
  • 1/4 tsp salt
  • 1/4 tsp pepper
Heat the 1/2 and 1/2 to simmer.

Whisk in the American Cheese in batches. Then the Fontina. Stir constantly.

Add rest of the ingredients.

Start with the amount listed of jalepenos and red pepper flakes. Taste before adding more.

Keep warm.

Can add 1 tsp. chili powder and/or cumin to taste.

Wonderful Cocktail Meatballs

Ingredients

Instructions

  • 2 lbs. ground round steak
  • 1 c. corn flake crumbs
  • 2 1/2 tbls. dried parsley flakes
  • 2 eggs
  • 2 tbls. soy sauce
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/3 c. ketchup
  • 1 tbls. instant minced onion

Sauce

  • 16 oz. can jellied cranberry sauce
  • 12 oz. bottle chili sauce
  • 2 tbls. brown sugar
  • 1 tbls. lemon juice
In large bowl, combine beef, crumbs, parsley, eggs, soy sauce, pepper, garlic powder, ketchup and onion. Blend well. Form into small balls and arrange in baking pan.

Combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Cook over medium heat, stirring until mixture is smooth. Pour sauce over meatballs.

Bake uncovered for 30 minutes at 350. Serve in a chafing dish.

Makes 60 meatballs.

Wonderful Wings

Ingredients

Instructions

  • 2 lbs wings.
  • 1 tsp. garlic powder
  • 1 Tbls. paprika
  • 1 tsp baking powder
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1 tsp. cornstarch
  • 1 drizzle of oil
Pat wings dry.

Mix all spices. Toss with wings. Drizzle oil over.

Put parchment paper on a rimmed cookie sheet and cover with a rack. Place wings on the rack so they are not touching.

Bake at 425 for 45 - 50 minutes. Turn over halfway through baking.

These wings will be crips. Can toss wings in your favorite sauce after baking